Books about Exploring from Amazon.com

For many years, Parker Palmer has worked on behalf of teachers and others who choose their vocations for reasons of the heart but may lose heart because of the troubled, sometimes toxic systems in which they work. Hundreds of thousands of readers have benefited from his approach in THE COURAGE TO TEACH, which takes teachers on an inner journey toward reconnecting with themselves, their students, their colleagues, and their vocations, and reclaiming their passion for one of the most challenging and important of human endeavors.

This book builds on a simple premise: good teaching cannot be reduced to technique but is rooted in the identity and integrity of the teacher. Good teaching takes myriad forms but good teachers share one trait: they are authentically present in the classroom, in community with their students and their subject. They possess "a capacity for connectedness" and are able to weave a complex web of connections between themselves, their subjects, and their students, helping their students weave a world for themselves. The connections made by good teachers are held not in their methods but in their hearts — the place where intellect, emotion, spirit, and will converge in the human self — supported by the community that emerges among us when we choose to live authentic lives.

BONUS: Includes an audio CD featuring a 45-minute conversation between Parker Palmer and his colleagues, Marcy Jackson and Estrus Tucker from the Center for Courage & Renewal. They reflect on what they have learned from working with thousands of teachers in their "Courage to Teach" program (www.CourageRenewal.org)and with others who yearn for greater integrity in their professional lives..
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This technique-driven book explores a wide range of new possibilities and materials available to fabric and journal artists. Each unique technique is presented with an inspirational, full-page photo of a fabric journal page. How-to steps with photos explore all the possible results from applying the technique. The reader can create journal pages and/or quilt blocks, which can be sewn together to make one large journal quilt, matted and framed individually, displayed on a meditation screen, or used as book pages sewn into a traditional journal format.

• Full-page fabric journal block to introduce each technique
• Step-by-step photos for exploring and executing the technique
• Gallery showing ways to display and use the fabric journal blocks
• Great value. Like two years of classes rolled into one book.
• Beautiful "journal page" opens each of 28 technique chapters
• All techniques are easily mastered by anyone. No complex dying involved. All products are readily available at craft, fabric, and quilt shops.

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.

Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.

Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

The Learner Guide includes personal interactive study five days a week, plus listening guides for the group video sessions.